With this I applied for a job as head chef in your company, which company you need these positions

The experience of working in the field of cooking for more than 20 years, including the 5-star hotel, restaurant, cafe, in a club executive, chef at the embassy at the Vatican-Roma, a restaurant in the USA and a passenger ship in Italy

Currently I work as Head Chef at Euphoria Wine and Dine in the years from 2007 and I always report all operational in the kitchen directly to my owner.

The quality of my work as a chef to cover Asian cuisine, italian cuisine, and western cuisine can also use Microsoft Office computer and food costs.

2. Work Experience - CV/Resume Part 2 [Mandatory]

PROFESSIONAL EXPERIENCES :

Opening team Euphoria Lounge as a Head Chef, Jakarta August 10th 2007 until Present
Creating menus and new ideas that are very good for the restaurant and customer satisfaction.
Overseeing the kitchen staff and supervisors to oversee the smooth operations as well as standard
prescription food overall.
Create reports sales of food and make food costs and given to the owner directly
Providing all the reports written by working in each weekly meeting with management.
Check the cleanliness of the kitchen area and all the equipment each time with the help of a supervisor,
a supervisor with the standard of cleanliness is very good.
Provide specific guidance to supervisors and staff in the kitchen before starting the business lunch and dinner.
Opening team TIAmo La Cucina italiana as a Head Chef, Jakarta May 1st 2007 until October 23rd 2007
Full in charged for all operational kitchen and directly report to owner
Creating and improving Italian food,and food cost controlling and supplier handling
Reason for leaving : Got the good challenge

Pre- Opening Team Olives Bar and Kitchen as a Sous Chef, Jakarta September 1st 2006 until April 2nd 2007
Second hand of head chef to managed kitchen operational
Conduct to all staff kitchen for food knowledge and hygiene
Maintenance machine and equipment care and conduct to kitchen staff
Keep standard recipe from head chef
Costing and scheduling
Reason for leaving : The restaurant is banqruet Cclosed )

Pre- Opening team Manchester United Restaurant & Bar as a CDP,Jakarta July 1st 2005 until October 17th 2006
In charged in the hot area and cold area (Western,asian,and gardemanger)
Analizing food and report to Head Chef
Controlling food quality from supplier and Mise en place
Sanitizing handling and conduct to kitchen staff
Trainee the staff for food knowledge and presentation
Reason for leaving : My Exs boss take me to join with him

Indonesian Embassy for Vatican as a Chief Cook, Roma- italia November 17th 2004 until April 1st 2005
Preparing and serving food for Ambassador VIP guest
Preparing and serving for Indonesian Priest in Vatican
Culinary class for Indonesian Women’s and International women’s
Budgeting food cost
Reason For Leaving : The Ambassador broke the contract

Magnolia Restaurant as a Sous Chef, Jakarta April 1st 2003 until October 27th 2004
Sous Chef full in charged for kitchen operational
Creating and improving Menu and report to owner
Handling for outside catering
Restaurant tours to food compare
Sanitizing and hygiene food ( Open Kitchen )
Reason for leaving : The Restaurant is banqruet ( Closed )

Costa Cruise Line as a Second Cook Gardemanger, Italia November, 24th 2001 – Jan,13 2002
Preparing food for 2800 passenger in the lunch time and Dinner time
Sandwich, canapé, cold salad, Meat platter and Cheese Platter preparing
USPH and sanitizing standard
NO DAY OFF until finish contract
Safety training on board
Reason for leaving : Earlier finish contract

Shangri-La Hotel as a Cook I, Jakarta Jan 11th 2001 – Nov,11th 2001
In charged in the gardemanger
Supporting food for 5 outlets
In charged in the Breakfast buffet, week end buffet and Banquet
Sanitizing and hygiene food product
Reason for leaving : Join in the costa cruise ship

Opening team Costa Cruise Line as a Second Cook Vegetables, italia Aug, 2000 Jan 09th, 2001
Preparing and serving food for main galley and Buffet
Preparing all kind vegetables product for main galley
Sanitizing and hygiene for all area preparation and galley station
Preparation and serving for 2800 passenger
Reason for leaving : Family reason

Pre- Opening team Cinnabar as a CDP, Jakarta June, 2000 until August, 2000
In charged in the hot area and cold area
Preparing Fusion food
Managed all kitchen staff and conduct to food knowledge
Trainee the staff about the cooking method, cutting method and
Functional of equipment
Reason for leaving : Joint in costa cruise ship

Pre- Opening team News Café Kemang as a CDP, Jakarta June, 1999 until March, 2000
In charged for hot area and cold area including asian wok
Scheduling,costing and trained for sanitizing and hygiene
Buffet handling and outside catering
Reason for leaving : Trained in Philipine

Kuwait Embassy for Jakarta as a Chief Cook,Jakarta February 3rd 1999 until May 31st 1999
Preparing and serving food for Ambassador VIP guest
Preparing and serving for ambassador family
Budgeting food cost
Reason for leaving : Part time job

Pre- opening Team Jakarta American Club as a Cook I, Jakarta August 11th 1997 until May 31st 1999
The Executive club which the Member are especially for expart
Do to knew members name when you incharged in the front area
Reason for leaving : My Exs boss take me to joint with him

Pre- Opening team Fabulous 50’s diner restaurant as a Cook I,Jakarta December 28th 1995 until July 22nd 1997
The American franchisee restaurant with the standart recipe
Learning and improving American food
Checking the quality product
Sanitizing and Hygiene food product and area kitchen
Reason for leaving : The restaurant is banqruet ( Closed )

Pre- opening Team Tony Roma’s restaurant as a Line Cook, Jakarta November 28th 1994 until December 1995
The best Ribs preparation and grilling the ribs
Following standart recipe
Sanitizing and hygiene food product and area kitchen
Reason for leaving : Got the good career and position

MC.Donald’s family fast food restaurant as a crew, Jakarta June 23rd 1992 until August 7th 1994
Following standart recipe and SOP
Sanitizing and hygiene standart Mc.Donald’s
Rolling Station incharged
Great service and fast to served the guest
Reason for leaving : Moved to the best restaurant in Jakarta